There is something truly magical about the combination of cupcakes and ice cream sundaes, and that is exactly why the Ice Cream Sundae Cupcakes Recipe has stolen my heart. Imagine biting into a soft, moist cupcake crowned with creamy, dreamy frosting, a generous drizzle of chocolate syrup, a fluffy dollop of whipped cream, colorful sprinkles, and a bright cherry on top. This delightful treat captures the essence of a classic ice cream sundae in cupcake form, making it a perfect crowd-pleaser for parties, special occasions, or just a well-deserved indulgence. Once you try making these, I’m sure they’ll become a beloved favorite in your dessert rotation!
Ingredients You’ll Need
These ingredients come together with such simplicity, yet each plays a vital role in delivering the texture, flavor, and visual appeal that make the Ice Cream Sundae Cupcakes Recipe so irresistible.
- 1 1/2 cups all-purpose flour: The base that keeps the cupcakes tender and fluffy.
- 1 1/2 tsp baking powder: Ensures the cupcakes rise perfectly light and airy.
- 1/4 tsp salt: Balances the sweetness and enhances flavors.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the cupcake batter.
- 1 cup granulated sugar: Sweetens while helping create a tender crumb.
- 2 large eggs: Acts as a binder and contributes to structure and richness.
- 1 tsp vanilla extract: Adds a warm, familiar flavor that complements all the other ingredients.
- 1/2 cup whole milk: Keeps the batter moist and smooth.
- 1/2 cup unsalted butter, softened (for frosting): Creates a creamy, luscious frosting base.
- 2 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 2 tbsp heavy cream: Adds lightness and smoothness to the frosting.
- 1 tsp vanilla extract (for frosting): Infuses the frosting with subtle, comforting sweetness.
- 1 cup whipped cream: Brings the fluffy, icy sundae feeling right onto the cupcake.
- Chocolate syrup: A rich drizzle that mimics that classic sundae touch.
- Sprinkles: Provides a splash of fun color and texture.
- Maraschino cherries: The iconic, sweet cherry on top that completes the sundae look.
How to Make Ice Cream Sundae Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
First things first, preheat your oven to 350°F (175°C) so it reaches the perfect temperature by the time your batter is ready. Line a 12-count muffin tin with cupcake liners for easy removal and cleanup. This simple prep sets the stage for perfectly baked cupcakes every time.
Step 2: Mix the Dry and Wet Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt to combine all the dry ingredients evenly. Meanwhile, in a large bowl, cream the softened butter and sugar until the mixture is light and fluffy — this is key for creating a tender cupcake texture. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Gradually alternate adding the flour mixture with the milk, starting and ending with the flour mix, until everything is just combined. Be careful not to overmix; this helps keep the cupcakes soft and tender.
Step 3: Bake Your Cupcakes
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow room for rising. Pop them in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Once done, give them time to cool completely on a wire rack before moving on to frosting. Patience here pays off — warm cupcakes can make frosting messy!
Step 4: Make the Frosting
For that luscious frosting that mimics ice cream, beat the softened butter until creamy using a stand mixer or hand mixer. Gradually add the powdered sugar, then mix in the vanilla extract and heavy cream. Beat everything together until light and fluffy — this silken, sweet frosting makes each cupcake feel just like a scoop of ice cream in dessert form.
Step 5: Decorate Like a True Sundae
Now comes the fun part! Frost each cooled cupcake generously with your homemade frosting. Drizzle chocolate syrup over the top for that classic sundae appeal, then add a dollop of whipped cream. Finish each cupcake by sprinkling colorful sprinkles over the whipped cream and topping it all off with a bright maraschino cherry. These finishing touches truly bring the Ice Cream Sundae Cupcakes Recipe to life.
How to Serve Ice Cream Sundae Cupcakes Recipe
Garnishes
Garnishing these cupcakes is where you can let your personality shine. Try using different colored sprinkles or even chopped nuts to add texture. Some fresh mint leaves or a dusting of cocoa powder can make them look extra fancy. Don’t forget the maraschino cherry—it’s not just tradition, it’s the perfect sweet and tart crown that completes the whole sundae experience.
Side Dishes
These cupcakes are a star on their own, but pairing them with a simple side can elevate your dessert moment even more. Fresh berries, a scoop of vanilla ice cream, or even a drizzle of caramel sauce on the plate can make your presentation feel like a gourmet treat. A hot cup of coffee or cold milk also balances their sweetness beautifully.
Creative Ways to Present
Serving these cupcakes in mini sundae glasses or atop decorative plates sprinkled with crushed cookies can wow your guests. You can also try layering cupcakes with alternating frosting and sprinkles in clear containers for a stunning visual effect. For gatherings, set up a “decorate-your-own sundae cupcake” station where everyone adds their favorite toppings. It’s a fun way to personalize the Ice Cream Sundae Cupcakes Recipe and bring smiles around the table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and who wouldn’t!), store your cupcakes in an airtight container at room temperature for up to two days to maintain freshness. Beyond that, keeping them refrigerated helps prolong their life, but make sure to bring them back to room temperature before serving for the best taste and texture.
Freezing
These cupcakes freeze beautifully. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to two months. Thaw frozen cupcakes in the refrigerator overnight before frosting, or freeze them fully decorated if sealed well, but expect the whipped cream topping to be best added fresh.
Reheating
To enjoy your cupcakes as if freshly baked, warm them slightly in the microwave—about 10 to 15 seconds per cupcake at medium power works well. Avoid overheating to maintain moistness. For frosting and other cold toppings, it’s best to add or freshen those just before serving after reheating.
FAQs
Can I use a different type of milk instead of whole milk?
Absolutely! While whole milk contributes to a richer texture, you can substitute with 2% or even almond or oat milk to accommodate dietary preferences. Just note that the flavor and texture might be slightly lighter.
Is there a way to make this recipe dairy-free?
Yes, you can swap the butter for a dairy-free margarine and use plant-based milk alternatives. For frosting, non-dairy butter and coconut cream work well, though the taste will vary slightly but remain delicious.
Can I make these cupcakes gluten-free?
You can substitute the all-purpose flour for a gluten-free blend designed for baking. Make sure your baking powder is gluten-free too. The texture might be a bit different but still scrumptiously satisfying!
How long does the frosting keep well?
The buttercream frosting stays fresh covered at room temperature for about two days and up to a week if refrigerated. Just bring it back to room temperature and re-whip a little if needed for a creamy texture before frosting.
What can I use instead of maraschino cherries?
If you’re not a fan of maraschino cherries, consider fresh cherries, strawberries, or even small pieces of dried fruit like apricots or cranberries. Each offers a unique twist while keeping the festive look.
Final Thoughts
Making the Ice Cream Sundae Cupcakes Recipe is as joyful as eating them. They bring all the nostalgia and fun of a classic sundae into cupcake form, combining fluffy cake with creamy frosting, chocolatey drizzle, and colorful toppings in every bite. Whether you’re baking for family, friends, or a special celebration, these cupcakes are guaranteed to spread smiles and sweet memories. Give it a go, and you’ll see why this recipe has become one of my all-time favorites!
Print
Ice Cream Sundae Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Ice Cream Sundae Cupcakes are a delightful treat that combines the classic flavors of a vanilla cupcake with the fun and nostalgic toppings of an ice cream sundae. Perfect for parties or a special dessert, these cupcakes are baked to perfection, frosted with a creamy buttercream, and garnished with chocolate syrup, whipped cream, colorful sprinkles, and a cherry on top.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Toppings
- 1 cup whipped cream
- Chocolate syrup, for drizzling
- Sprinkles, for decoration
- Maraschino cherries, for topping
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to incorporate the leavening evenly. In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, indicating enough air has been incorporated. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract. Gradually mix in the dry ingredients alternately with the whole milk, starting and ending with the flour mixture, until just combined to avoid overmixing.
- Bake the Cupcakes: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely before frosting.
- Make the Buttercream Frosting: Beat the softened butter in a bowl until creamy and smooth. Gradually add powdered sugar, mixing well after each addition. Add vanilla extract and heavy cream, then beat the mixture until it becomes light and fluffy, achieving the perfect consistency for spreading.
- Decorate the Cupcakes: Frost each cooled cupcake generously with the prepared buttercream. Drizzle chocolate syrup over the top, add a dollop of whipped cream, and finish by decorating with colorful sprinkles. Place a maraschino cherry on top of each for the classic sundae look.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent melting.
- For a richer flavor, use high-quality vanilla extract.
- To make whipped cream from scratch, beat cold heavy cream with a bit of sugar until stiff peaks form.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best texture and flavor.
